You know me, and you've heard it before. It has to start with onions. There's no choices here. Don't argue, just go get some. 🛒

Peel and roughly chop one pound of yellow onion and toss with oil (I like avocado). Roast at 400 until they look like this. 👇🏼 It might take 30 minutes. It might take an hour. Just keep an eye on them and give them a stir once in a while. 🥄

This next part is important, but also really easy. Once they've reached the golden brown stage, pour about a cup of chicken stock over the onions and scrape just a bit with a metal spatula. Then pop it back in the oven for 10ish minutes. 

This is the cheater version of deglazing. All those delicious brown bits are in the onions and, bonus, your pan is clean! 

Up next, let's roast the tomatoes.

Spread 28 oz diced tomatoes on a sheet pan and mix in the following:

🧂 1/4 tsp salt
🍽 1/8 tsp pepper
🤤 2 tsp garlic
🍃 2 bay leaves
🌶 1/8 tsp red pepper flakes
🍽 1/4 tsp smoked paprika
🌿 1/2 tsp dried basil

Roast at 400 until most of the liquid is evaporated. Okay, yes, you see onions on the sheet pan below. 🤷🏻‍♀️ We have roasted them together on the same pan, and you can too, but it's much faster if you separate them.

They can go in the oven at the same time, just let that caramelization happen for the onions, okay?

Once done, remove the bay leaves. No one wants to eat those.

Next up. Just blend it. That's it! 🙌🏻

Toss the onions and the tomatoes in the blender and blend until smooth. You can also use an immersion blender, but I've found a high powered blender like a Vitamix works best. 🍲

If it's a little thick for your tastes, just stir in some chicken stock.

And there you have it, folks! Delicious roasted tomato soup!

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